The Level 3 in Advanced Professional Cookery course is designed for students with an interest in becoming a cook, learning about cooking, catering and hospitality. You will be given the opportunity to build on your current skills and develop a wider repertoire of skills including butchery & chocolate work. In addition to your technical skills, in our professional kitchens and Blasus training restaurant, you will develop your supervisory skills as you begin to explore the entrepreneurial aspects of a culinary arts career. With the dedicated support of our highly experienced chef lecturing team, you will supervise our kitchens as well as create and develop new and exciting products. You will study gastronomy and develop the supervisory aspects of food safety. You will also be given the opportunity to participate in our educational visits abroad. This is located in the Catering, Hospitality and Agriculture (CHA) department.
Interview and a Level 2 qualification in Hospitality or relevant experience.
The completion of this qualification will allow natural progression to our HND or Degree course in Hospitality Management and the Culinary Arts. Job opprtunites include working in hotels, restaurants, cruise ships or events.
The course will develop your kitchen knowledge and skills to an advanced level. You will contribute to the devlopment of menus, products and participate in the organisation of catering events. You will also develop your kitchen leadership and supervisory skills as well as look at the health, safety and hygiene responsibiities of chefs in leadership roles.
You will build a portfolio of evidence through practical assessment and assignments.
There will be additional course-related costs for uniform etc.